Pwdin Mynwy (Monmouth Pudding)

Infuse the Milk: In a saucepan, combine 1 ¾ cups plus 1 ½ tablespoons milk, 2 ¼ tablespoons granulated sugar, 2 tablespoons butter, and lemon zest. Heat over medium heat until the mixture comes to a simmer, stirring occasionally to dissolve the sugar and melt the butter. Remove from heat. (Prep time: 5 minutes, Cook time: 5 minutes)

Soak the Breadcrumbs: Place the fresh white bread crumbs in a mixing bowl. Pour the hot milk mixture over the bread crumbs, ensuring they are fully saturated. Allow the mixture to cool completely, approximately 20 minutes, as the breadcrumbs absorb the liquid and soften. (Rest time: 20 minutes)

Prepare for Baking: Preheat your oven to 338 degrees F (170 degrees C). Lightly grease a baking dish with 1 teaspoon of butter to prevent sticking. (Prep time: 5 minutes)

Create the Custard Base: In a separate small bowl, lightly beat the 3 egg yolks. Whisk the beaten egg yolks into the cooled bread crumb mixture until well combined, creating a smooth and creamy custard base. (Prep time: 5 minutes)

Layer the Flavors: Pour half of the bread crumb custard into the prepared baking dish, spreading it evenly. Gently heat the strawberry jam in a small saucepan over medium-low heat until it melts into a luscious sauce, about 2 minutes. Pour half of the melted jam over the custard layer. Carefully add the remaining half of the bread crumb custard, followed by the remaining melted jam on top. (Prep time: 5 minutes, Cook time: 2 minutes)

Bake the Pudding: Place the baking dish in the preheated oven and bake for 35 minutes, or until the custard is set and lightly golden brown. Remove the pudding from the oven and reduce the oven temperature to 300 degrees F (150 degrees C). (Bake time: 35 minutes)

Whip the Meringue: In a clean glass, metal, or ceramic bowl, beat the 3 egg whites until frothy. Gradually add the 3 ½ tablespoons of caster sugar, continuing to beat until stiff, glossy peaks form. (Prep time: 10 minutes)

Top and Brown the Meringue: Spread the meringue evenly over the warm pudding, ensuring it reaches the edges of the dish. Return the pudding to the oven and bake for approximately 10 minutes, or until the meringue is lightly browned and cooked through. Remove from the oven and allow to cool slightly before serving. (Bake time: 10 minutes)